The Mar d'Estórias Bistro features an updated menu with new dishes featuring seasonal ingredients. The new menu is now available and has new suggestions for starters, main courses and desserts, always with unlikely combinations and presentations.
'For this new menu, the inspiration is fresh seasonal products, which favours new interpretations of Portuguese recipes and especially those from the Algarve, 'says Megan Melling, Chef of Mar d'Estórias.
You can start with a Muxama Carpaccio - a recipe of salt-preserved tuna from the region, which has been produced for centuries in the area - served with watercress, almond and olive oil.
Next we highlight the typical Algarvian cornmeal porridge (Xerém Algarvio), a perfect surf & turf since it integrates the tasty cockle caught in the area and the tenderness of national pork, all perfumed with coriander.
To finish, a Carob Pudding with lemon and crunchy cream of sesame and almond, a new interpretation of an ancient Algarve recipe.
A balance of textures and aromas for this September menu.
About Mar d'Estórias
Mar d’Estórias intends to be an innovative place that values everything Portuguese with special emphasis on the Algarve. It was planned to provide a balanced passage between the different areas of the shop, the café/bistro, the art gallery and crowned by the roof top terrace bar with a sea view.
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